Anyone have any good recipes for cornbread dressing?

I'm looking for a recipe for some cornbread dressing. Not the stuffing crap from bread crumbs, but real dressing made from corn meal.Anyone have any good recipes for cornbread dressing?
Grandma's Cornbread Dressing





This old-fashioned cornbread dressing is flavorful, tender and moist. Not fancy, its ingredients are simple. Grandma didn't hold with the notion that the more stuff you put in cornbread dressing, the better it is. The heart of the dressing is the cornbread, and the following recipe produces a coarse-crumbed, flavorful base for the dressing.





The Cornbread:


3 tablespoons bacon drippings


2 large eggs


1-1/2 cups corn meal


1 teaspoon salt


1/2 teaspoon baking soda


1 teaspoon baking powder


1-1/4 cups buttermilk


Preheat oven to 450掳F.





Put the bacon drippings in a 9x13-inch baking dish and put it in the oven while it is preheating. The drippings will melt while you're mixing up the batter.





Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings, pour the bacon drippings into the batter and stir to combine.





Pour the batter into the pan, and bake 20 to 25 minutes. The cornbread will begin to pull away from the sides of the pan.





Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight.





The Dressing:


1 9x13-inch pan of cornbread, crumbled


10 white or whole wheat bread heels (left out overnight)


poultry seasoning (see below)


rubbed sage (see below)


1/2 teaspoon freshly ground black pepper


3 large stalks celery, chopped


1 large onion, chopped (2-1/2 to 3 cups)


1 large green pepper, chopped


3/4 cup butter (1-1/2 sticks)


4 cups chicken stock


1 cup turkey pan drippings (from cooked turkey -- you are cooking a turkey, aren't you?)


3 large eggs, slightly beaten


Preheat oven to 375掳F.





Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking).





In a large skillet, saut茅 the celery, onion and green pepper in butter over medium heat until onion is transparent. Combine the saut茅ed vegetables with the bread crumbs and mix well. Note: The dressing up to this point can be prepared an hour or so in advance.





When you are ready to bake the dressing, add the beaten eggs, chicken stock and turkey pan drippings, and stir. (You may need a little more chicken stock -- better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add 2 teaspoons poultry seasoning, 1/2 teaspoon rubbed sage, black pepper, and mix thoroughly.





After baking for 15 minutes or so, stir dressing down from the sides of the pan so that it cooks uniformly (my mother's term was ';rake through it';). Check the seasonings; that is, taste it. If you don't taste enough sage for your liking, add 1/4 teaspoon or so with a little chicken stock, stir it in, and taste again. Careful, a little sage goes a long way.





Total cooking time should be about 30 minutes.








I left off the giblet gravy recipe, but it's on the same webpage as this.Anyone have any good recipes for cornbread dressing?
no
my mother used to make it all the time and she would make cornbread and then dry hamburger and hot dog buns out in the over and crumble all that up together with chicken broth, chopped celery and onion, with some seasonings. But you have to use bread to make cornbread dressing.
I really don't use a recipe. Using cornmeal mix- make a pan (or several pans) of cornbread-several days before Thanksgiving. Crumble it up and let it dry- Add onions, celery and sage. Add enough chicken broth to make the mixture moist and bake.
wow sounds good my sister uses peper rich farm
1 yellow onion, chopped


6 green onions, chopped


3 stalks celery, chopped (chop some of the leaves from a couple of stalks)


8x9 pan of cornbread (can use a mix or homemade)


6 pieces white bread, toasted


1 egg, beaten


chicken broth, to moisten (can use canned or homemade)


salt and pepper to taste


poultry seasoning to taste (a little goes a long way)











Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.


Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.


Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.


Add the egg, salt and pepper, poultry seasoning, mix well.


Turn the mixture into a baking dish and smooth with a spoon.


Bake at 350: until golden brown on top